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The original recipe came from Martha Rose Shulman's cookbook Provencal Light, a collection of southern France lowfat recipes. I modified it so that it has no fat, and added white beans to the recipe to complete the protein. This soup is slightly sweet and very tasty.
- 1 large onion, coarsely chopped
- 907.18-1360.77 g butternut squash, peeled and and diced
- 4 garlic cloves, peeled and minced
- 1892.0 ml water or 1892.0 ml chicken broth or 1892.0 ml vegetable broth
- 2 bay leaves
- 4.92 ml dried thyme
- 158.51 ml short-grain brown rice
- 236.59 ml dried great northern beans, soaked overnight
- salt and pepper
- 0.25 ml nutmeg
- 236.59 ml parsley, finely chopped (optional)
- Soak the Great Northern beans overnight. Drain and rinse.
- Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. Turn down the heat and simmer for about one hour.
- When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. You will probably need to do this in two batches.
- Return the soup to the pot. Taste and season with salt and pepper and a dash of nutmeg. Heat through. Add the chopped parsley just before serving.